FMB

Farmers’ Market Box 11-23-2017

This week’s local produce and featured farms:

Green Chard – Lakeside Organic Garden

Rainbow Carrots – The Garden Of….

Fuji ApplesFair Hill Apple Farm

Pearl Valley GrapesKen’s Top Notch Produce

ArugulaBe Wise Ranch

Dino KaleBe Wise Ranch

Romaine Lettuce – The Garden Of….

RAW Kalamata Olives – Bel Ceilo Villa

Warren PearsFrog Hollow Orchard

Hychia Persimmons – 3 Nuts Farm

Garnet Yams – Her Produce

Zucchini – JR Organics

Juicing Bag:

Black Kale – Foxy Organics

Lemons – Eco Farm

Beets – Earthbound Organics

Celery – Foxy Organics

Strawberries – Cal Giant

Farmer’s Choice:

Gaviota Strawberries – Gloria Tamai Farm

Pomegranantes – Murray Family Farm

Kishu TangerinesRancho Del Sol

Feature:
Black Mission Figs – Pudwill Farms

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

50 Shades of Fuchsia
3 Ribs of Celery
½ Lemon
1 Red Beet

The Last Straw
½ Bunch of Black Kale
½ lb of Strawberries
½ Red Beet

Lemon Me
4 Ribs of Celery
½ Lemon

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Sweet Potato Apple Gratin
Serves 6

3 large sweet potatoes or yams, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes, and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Slow Cooker, The Day After Thanksgiving Minestrone
Serves 8

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
2. Add the wine, and allow it to boil for 2 minutes, stirring.
3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
5. Add the chicken broth and rind, if you are using it.
6. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours. Taste the soup for salt and pepper, and adjust.
7. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.

Carrot Pudding
Serves 6

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
Salt

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6-ounce ramekins with non-stick cooking spray.
2. Steam or boil the carrots, until they are soft.
3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter and season with salt.
5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter, and serve.

Bruschetta with Dino Kale and Buratta
Serves 6
For the Bruschetta:

1 baguette, sliced 1/2-inch thick
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale:
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble:
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Poached Pears and Apples in Red Wine
Serves 8
This versatile dish can be a garnish for your Thanksgiving turkey, or it can be a dessert. Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake.

1 cup full-bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half
2 cooking apples, cored and cut in half

1. In a Dutch oven, combine the wine, port, brown sugar and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter, and serve at room temperature.

Pasta Carbonara with Zucchini
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Fuyu Persimmon Muffins
Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Curing Olives
Makes about 1 pint

REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO PROCESSING.
DO NOT CONSUME RAW OLIVES.

1. Always rinse the olives in fresh water prior to preparing.
2. Place olives one or two at a time on a bread board and strike with a mallet or any other heavy object to crack the olives in preparation for leaching the bitterness out.
3. Place cracked olives in fresh water. Cover with water until all olives are submerged. It may require placing an object on top of the olives. The container used in processing should be glass or plastic.
4. The water should be changed daily for 10 days until the olives have lost most of their bitterness.
5. PREPARATION OF FINISH BRINE: Take ¾ cup (190 ml) of 5% wine vinegar or 5% distilled vinegar & add water until you have 32 liquid ounces. To this acidified brine add 5 level tablespoons of table salt, stir until dissolved. Drain olives well, then add your new acidified salt brine. The container should be of a type that can be sealed so no flavor will be picked up in the refrigerator.
6. Now is where the preparer can become creative in their spicing scheme. Remember to go slow on amounts of spice because it takes about three days to be absorbed by the olives. By the end of the 4th day, the olives are ready to eat but will continue to absorb the spices.
7. REMINDER: IT IS IMPORTANT TO KEEP REFRIGERATED FROM STEP 5 ON
This is a labor of love, the results are fantastic, but you must remember to change the water every day until step 5.

Roasted Red Grape Focaccia
Serves 6

1 cup warm Water
1 1/2 teaspoons Active Dry Yeast
1 teaspoon sugar
2 cups Bread Flour
1/2 teaspoon Salt
3 tablespoon extra virgin olive oil
6 ounces crumbled goat cheese
2 tablespoons chopped rosemary (you can sub in your favorite herb here, sage, thyme, or marjoram would be great as well)
1 1/2 cups red grapes, cut in half
2 teaspoons Fleur de sel

1. In a measuring cup, combine the water, yeast and sugar. The mixture should bubble.
2. In a mixing bowl, combine the bread flour, and salt.
3. Add the yeast mixture, and stir until the dough comes together.
4. Turn out onto a lightly floured board, and knead the dough for 2 to 3 minutes.
5. Oil a bowl, and turn the dough ball in the oil. Cover with a towel, and let rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 400 degrees, oil a sheet pan with the remaining olive oil.
7. When the dough has risen, punch it down, and roll it out. Transfer it to the oiled pan, spreading it to the sides.
8. Spread the goat cheese, and rosemary over the top of the focaccia. Push the grapes into the dough, and sprinkle with the Fleur de Sel.
9. Cover and let rise again for 30 to 40 minutes.
10. Bake for 20 to 30 minutes, until the grapes are softened, the cheese is melted, and the crust is golden brown and crisp.
11. Allow the rest for 5 minutes, before cutting into squares.

Braised Pork with Grapes
Serves 4 to 6

1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
2 cups grapes
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped

1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl, and turn to coat. Cover with plastic wrap and refrigerate at least 3 hours, or overnight. Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes.
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned. Add the onions, and saute until they begin to turn translucent.
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven. Cover and simmer for 35 minutes. Add the butter, maple syrup and grapes to the pan and continue to simmer for another 15 minutes.
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts. Serve over rice, couscous, or polenta.

Leftover Turkey, Arugula and Brie Panini
Serves 4

Unsalted butter softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
Turkey slices
2 Warren pears, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed

1. Preheat a grill pan or griddle.
2. Lay the bread on a cutting board, and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, pears and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.

Zucchini Frittata
Serves 6
A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.

2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

1. Preheat oven to 350 degrees, put the zucchini in a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
2. Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, saute for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
3. In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs)
4. Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Thanksgiving Salad with Fuji Apples and Cider Vinaigrette
Serves 6
If you have pomegranates, this is a great place to use them as garnish.

One head red romaine lettuce, washed, spun dry and chopped
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuji apples, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.

Choice

Tangerine Mimosa
Serves 4

1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish

1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
2. Top off with Prosecco, and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.

Chicken and Pomegranate Rice
Serves 4

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon garam masala
4 chicken breasts, skin and bones removed, cut into bite sized pieces
1 1/2 cups basmati rice
3 1/2 cups chicken or vegetable broth
1 cup chopped tangerine segments
1 cup pomegranate arils
1/2 cup finely chopped cilantro or Italian parsley

1. In a skillet, melt the butter with the oil, saute the onion, garlic, and garam masala for 2 minutes to soften the onion.
2. Add the chicken, and brown the chicken on all sides.
3. Stir in the rice, and toast in the butter and oil mixture.
4. Add the broth, stir to blend. Cover the pot and cook for 15 minutes, or until the broth has been absorbed.
5. Fluff the rice, fold in the tangerine segments, and pomegranate arils. Garnish with chopped cilantro or parsley and serve.

Strawberry Stuffed French Toast
Serves 6 to 8

A great make ahead dish, it’s simple to put together and delicious to serve to your guests.
8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Pepperidge Farm House white or Hawaiian Sweet Egg Bread
2 cup mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/4 cup sugar
2 cups sliced strawberries

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3. In another bowl, cream together the mascarpone, orange juice, extract, and sugar. Spread the mixture over the egg battered bread in the pan.
4. Top with the sliced berries
5. Dip the remaining slices into the egg batter, and place over the strawberries in the pan. Pour any remaining batter evenly over the slices of bread.
6. Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
7. Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serving with maple syrup or strawberry sauce.

Feature:

Fig, Arugula and Prosciutto Pizza
Serves 6

One pound pizza dough, either homemade or store bought
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 cup arugula, tough stems removed
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
8 figs, quartered
Extra virgin olive oil
Aged balsamic vinegar for garnish

1. Preheat the oven to 400 degrees, preheat a pizza stone. Roll the dough out to a 14-inch circle, and put onto a pizza peel.
2. In a bowl, combine the Asiago, goat cheese, and oil, sprinkle with freshly ground black pepper.
3. Spread over the pizza dough. Top with the arugula, prosciutto and figs.
4. Drizzle with additional extra virgin olive oil. Slide the pizza peel onto the pizza stone and bake for 10 minutes, turn the pizza, and bake another 5 minutes until the crust is crispy and the cheese is bubbling and golden brown. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges, and drizzle with balsamic vinegar.
5. Cook’s Note: This can also be done using large pita bread, and baking until the cheese is melted, and golden brown.

Marinated Figs and Mozzarella Salad
Serves 4 to 6

One head red oak lettuce, washed, spun dry and chopped
2 fresh mozzarella balls, sliced 1/2-inch thick
4 slices Prosciutto di Parma, cut into julienne
4 to 6 figs, cut into wedges
1/3 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped basil
Salt and pepper

1. Arrange the lettuce on a serving platter.
2. Cover with the mozzarella, and prosciutto.
3. Arrange the fig wedges over the mozzarella.
4. In a bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
5. Pour over the salad, and serve at room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
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IMG_0731

Farmers’ Market Box 11-16-2017


This week’s local produce and featured farms:

Red Butter Lettuce – Coleman

Purple Diakon RadishBlack Sheep Produce

EggplantBlack Sheep Produce

Butternut SquashBlack Sheep Produce

Shinko Pear – Lee Farms

Fuji Apple – See Canyon Fruit

Sunchoke – Coleman

PomegranatesRancho Del Sol

Flavor Fall Pluots – Murray Family Farms

Dino KaleBe Wise Ranch

Purple Top Turnips – Terra Madre Gardens

Juicing Bag:

Green Kale – Babe Farms

lemons – Cal Organics

Strawberries – Giant Farms

Fennel – Lakeside Organics

Carrots – Cal Organics

Farmer’s Choice:

Valencia OrangesPolito Family Farm

Kishu TangerineRancho Del Sol

Long Stem Hachiya Persimmons – 3 Nuts

Feature:
Gaviota Strawberry – Tamai

Rhubarb – Trevino

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Check Catalina Offshore Products’ YouTube Video highlighting the Catch of the Day in this weeks FMB:

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Power Kale

Handful of Green Kale

½ Lemon

3 Carrots

Strawberry Greens

Handful of Green kale

1 Bulb Fennel

1 Cup Strawberries

 Sweet Fennel

3 Carrots

1 Cup Strawberries

1 Bulb Fennel

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Bahn Mi

 For the Pickled Vegetables

1/2 cup shredded carrots

1/2cup thinly sliced Persian cucumbers

1/2cup shredded daikon radish

1/2 cup shredded turnips

2 tablespoons unseasoned rice wine vinegar

2 tablespoons sugar

1/2 teaspoon salt

Few drops of Sriracha (optional)

1/4 cup finely chopped cilantro or Italian parsley

 

  1. In a bowl, combine the ingredients, and let marinate at room temperature for 30 to 60 minutes, while assembling the other ingredients.

For the sandwich assembly

1 tablespoon peanut or vegetable oil

4 garlic cloves, finely chopped

1 pound ground pork, chicken or turkey

2 tablespoons Asian fish sauce

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon sugar

½ cup chopped fresh basil

Finely grated zest of 1 lime

Juice of 1/2 lime

½ cup mayonnaise

4 tablespoons finely chopped scallions

Few drops sriracha or other chili sauce, to taste

4 torpedo rolls, split, or 2 baguettes, split and cut in half

  1. Heat the oil in a skillet, swirl the garlic in the pan for 30 seconds, then add the pork, breaking it up and cooking until it is no longer pink.  Season with the fish sauce, pepper, salt and sugar.  Stir in the basil, lime zest and juice.
  2. In a small bowl, combine the mayonnaise, scallions and sriracha.
  3. Spread the mayonnaise on the rolls.  Heap in the pork, top with the pickles and serve.

Eggplant Meat(less) Ball

Serves 6

1/4 cup extra virgin olive oil

1 large eggplant, stem end trimmed, and cut in half (about 1 pound)

2 garlic cloves, minced

3 cups fresh bread crumbs

2 large eggs, lightly beaten

1 tablespoon minced fresh basil

1/2 cup freshly grated Pecorino Romano cheese

1 tablespoon minced Italian parsley

1/4 teaspoon freshly ground black pepper

1 cup all-purpose flour

Vegetable oil for cooking the meatballs

 

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the meatballs until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce, or served plain as an appetizer.

 Tomato Basil Marinara

Serves 6

This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

3 28-ounce cans crushed tomatoes

1/4 cup finely chopped basil

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste.  Simmer another 10 minutes.  Taste for seasoning, and adjust using salt or pepper.
  3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.

 

Butternut Squash and Kale Gratin

Serves 8

 

4 tablespoons unsalted butter

1/2 cup finely chopped onion

3 garlic cloves, minced

1 bunch dino kale, tough stems discarded

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 cups milk

1 1/2 cups heavy cream

4 cup butternut squash, sliced 1/4-inch thick

1 1/2 cups grated Gruyere cheese

1/2 cup grated Parmigiano Reggiano cheese

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
  3. Add the kale, and season with the salt and pepper.  Saute until the kale is wilted, and there is no longer any residual liquid in the pan.  Add the nutmeg, milk and cream, stirring until blended.
  4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
  5. In a bowl, combine the Gruyere and Parmigiano.
  6. Transfer half the squash and spinach to the prepared pan.  Sprinkle with some of the gruyere mixture.
  7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
  8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
  9. Allow the gratin to rest for 5 minutes before serving.

Roasted Butternut Squash Soup with Candied Bacon

Serves 6 to 8

 

1/4 cup extra virgin olive oil

1 cup finely chopped sweet yellow onion

1 cup finely chopped peeled and cored firm red pears, about 2 cups

2 teaspoon dried thyme

1/4 teaspoon dried ginger

3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups

4 cups chicken broth

1 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1/4 cup finely chopped Italian parsley

 

  1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
  2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
  3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
  4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
  5. Do-Ahead:At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
  6. Add the cream, and parsley, and heat to serving temperature.
  7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
  8. Serving suggestion:  If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

 Candied Bacon

 

8 slices thick cut bacon

1/3 cup firmly packed dark brown sugar

1/8 teaspoon finely ground black pepper

 

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with aluminum foil or a silicone baking liner, and place a rack into the baking sheet.
  3. Lay the bacon across the baking sheet, but do not overlap the slices.
  4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
  5. Bake for 8 to 10 minutes, until the bacon is crispy.  Remove from the oven and allow to cool.
  6. Do-Ahead:  The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month, or refrigerated for up to 3 days.
  7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 

 Creamy Sunchoke Soup

Serves 6

 

1/4 cup unsalted butter

2  leeks, white and pale green parts, rinsed and finely chopped

1/2 pound Jerusalem artichokes, scrubbed and rinsed

3 medium Yukon gold potatoes, peeled, and cubed

4 cups chicken or vegetable broth

1/2 cup heavy cream

2 tablespoons extra virgin olive oil

1/2 cup finely chopped leeks

Fleur de Sel

 

  1. In a Dutch oven, heat the butter, and saute the leeks, until they are softened.  Add the artichokes, potatoes and broth.  Simmer for 20 minutes until the artichokes are tender.
  2. Puree the soup with an immersion blender, add the cream and heat to serving temperature.
  3. While the soup is simmering, heat the oil, and fry the leeks until crispy. Drain on paper toweling and sprinkle with Fleur de Sel.
  4. Serve the soup garnished with leeks.

 

Pears and Apple Pie

Serves 6 to 8

All Butter Pie Crust

Makes one 9-inch pie crust—-You will need two for this recipe

 

1 1/4 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 cup cold unsalted butter, cut into 1/2-inch pieces

1/2 cup cold water

2 tablespoons cider vinegar

1/2 cup ice

Bench Flour for rolling

 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc, and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board, and roll out the disc into an 11-inch round.  Gently transfer to the pie plate, and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

 For the Filling

3 Fuji apples, peeled, cored and sliced 1/2-inch thick

3 Shinko pears, peeled, cored and sliced

1/2 to 3/4 cup sugar, depending on the sweetness of the fruit

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

2 all-butter pie crusts (see above)

1 egg beaten with 1 tablespoons milk or cream

Sugar

 

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the apples, pears, sugar, flour, cinnamon and nutmeg, tossing until coated.  Drizzle the butter over the fruit, and transfer to the pie crust.
  3. Drape the upper crust over the fruit, and crimp the edges together.
  4. Cut a few vent holes in the top of the pie crust.
  5. Brush with the egg wash, and sprinkle with sugar.
  6. Bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 40 to 50 minutes, until the upper crust is golden brown, and the fruit is bubbling.  Remove from the oven, allow to rest for at least 1 hour before serving.

 Flavor Fall Pluot Cake

Serves 6

 

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

2 cups self-rising flour

3 pluots, cut in half and pitted

 

  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour, and stir to blend.
  5. Transfer to the prepared pan, and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.

Red Butter Lettuce Salad with Persimmon Vinaigrette and Pomegranate

For the dressing

1/3 cup Hachiya persimmon pulp

1/4 cup rice vinegar

1/4 cup finely chopped shallot

2 tablespoons honey

1/2 cup vegetable oil

Salt and pepper

 

  1. In a bowl, whisk together the ingredients, until blended and thickened.
  2. Season with salt and pepper.

For the Salad

One head red butter lettuce, washed, spun dry and chopped

2 oranges, peel and pith removed, and sliced into half-moons

1/2 cup pomegranate arils

1/2 cup crumbled goat cheese (optional)

 

  1. Put the lettuce into a salad bowl, toss with the dressing, and plate the salad.
  2. Garnish with the oranges, arils and goat cheese.  Drizzle with some more dressing and serve.

 

 

Choice

Orange Curd Mascarpone Layer Cake

Serves 8 to 10

Although this beautiful cake has a few components, they can all be made ahead of time and the frosted and filled cake is best put together the day before. 

For the Orange Curd

1 1/4 cup sugar

6 large eggs

1/2 cup fresh orange juice

1/2 cup chilled butter, cut into 1/2-inch cubes

 

  1. In a saucier or saucepan whisk together the sugar eggs, and juice.
  2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
  3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
  4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
  5. Cover and cool in the refrigerator.

For the cake

 

1 cup unsalted butter, at room temperature

2 cups sugar

3 large eggs

3 large egg yolks

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter milk

1 tablespoon vanilla paste or extract

 

  1. Preheat the oven to 350 degrees, and coat the inside of two 9-inch cake pans with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
  3. Combine the eggs, yolks, buttermilk and vanilla paste.
  4. Add the cake flour, baking powder, soda and salt to the bowl, add the egg mixture, and beat on medium speed until the batter is smooth.
  5. Transfer to the prepared pans, and bake for 30 to 35 minutes, until a skewer inserted into the center of the cakes comes out clean.  Let cool on wire racks for 10 minutes before removing from the pans.  Allow the cakes to cool completely before frosting.

For the Frosting and Assembly

2 cups heavy cream

1/2 cup sugar

1 cup mascarpone cheese

Baked cake layers

Orange curd

1/2 cup shaved white chocolate for garnish

 

  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
  2. Add the mascarpone and beat again until combined.
  3. Split the cake layers in half horizontally.
  4. Spread a layer of orange curd over the layers, ending with a cake layer (no orange curd on the top)
  5. Frost the top and sides of the cake with the mascarpone frosting.
  6. Refrigerate the cake before serving.

 Chocolate Orange Ricotta Cheesecake

Serves 6 to 8

For the Crust

 

1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)

2 Tbs. granulated sugar

1/4 cup unsalted butter, melted

 

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

 For the Filling

1 1/2 cups whole-milk ricotta

3 oz. cream cheese, at room temperature

3/4 cup granulated sugar

2 Tbs. unbleached all-purpose flour

1/4 tsp. table salt

3 large egg yolks

1 Tbs. finely grated orange zest

2 Tablespoons orange juice

1 Chocolate Wafer cookie crust, baked and cooled

Orange Syrup, cooled

 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.

Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly

 

Feature:

Crostini with Balsamic Strawberries

Serves 6

1 baguette, sliced 1/2-inch thick

Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.

2. Lay the slices onto the baking sheet and brush with oil.

3. Bake for 10 to 12 minutes until crunchy.

 

2 baskets strawberries, hulled and thinly sliced

1/4 cup aged balsamic vinegar

1/4 cup finely chopped basil

One 11-ounce log goat cheese

 

1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.

2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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